Rustic Strawberry Slab Pie
Juicy strawberries, flaky pie crust, and just the right amount of sugar combine to create a sweet and flavorful dessert that is perfect for any dinner party, potluck, or get-together.
Ingredients
for the crust - I like to use a butter pie crust for this recipe. But feel free to use your favorite pie dough instead.
- 2 cups all-purpose flour
- 1 tsp sea salt
- 10 tbsp cold unsalted butter
- 5-8 tbsp cold water
for the pie
- 1 quart fresh strawberries washed and sliced
- 1 cup sugar white sugar, or cane sugar
- 3 tbsp cornstartch
- 1/4 tsp sea salt
- egg wash optional, but highly recommended
- cane sugar or sanding sugar for topping optional
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13 rimmed baking sheet with parchment paper and set aside until ready to use. (You just need a baking sheet that is roughly 9×13; the measurement doesn’t need to be perfect.)
- In a large bowl, combine the flour and salt for the pie crust. Then shredded in the cold butter, using a cheese grater. Mix with your hands until the mixture resembles coarse crumbs. Add the cold water a couple of tablespoons at a time, mixing the crust with a fork between each addition of water. (You may need more or less water than is called for. Just be sure to keep a close eye on it and add the water a little at a time.)
- Mix just until the mixture starts to come together. If you add too much water, the crust won’t be flaky! Then finish pressing the crust into a ball with your hands, and divide the dough in half.
- Roll out half of your crust on a lightly floured surface, then place the rolled crust on your prepared baking sheet. Poke a few holes in the bottom of the crust with a fork.
- Then place a piece of parchment paper over the uncooked crust. Add a single layer of pie weights to the parchment-lined crust, then pop it in the oven and bake for 15-20 minutes. Remove the crust from the oven and allow it to cool(along with the pie weights) while you prep the rest of the pie.
- In another bowl, combine the sliced strawberries, sugar, cornstarch, and sea salt, mix, and set aside. Allow the mixture to sit for about 15 minutes. Or until the strawberries have released their juices and the sugar has begun to dissolve. Stirring the mixture occasionally.
- Roll out the remaining half of your pie dough, making sure that it is bigger than your bottom crust(it needs to overlap the bottom crust and cover the filling!)
- Remove the pie weights and top piece of parchment paper from your prebaked pie crust. Then carefully scoop your strawberries along with any accumulated juices onto the bottom crust, doing your best to keep the filling in the middle of the crust.
- Carefully lay the top crust over the filling, then, using a fork, press down the edges of the crust to connect your top and bottom crusts. Brush the entire pie with your egg wash, then cut 8 slits in the top of your pie, each slit should be 3-4 inches long. Finally, sprinkle the top of the pie with sugar and place it in the oven.
- Bake for 40-50 minutes or until the crust is golden brown.
- Allow the finished pie to cool for 20-30 minutes before cutting and serving. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy!
Notes
Any leftover slab pie can be covered with a piece of plastic wrap or transferred to an airtight container and stored at room temperature for up to 3 days!
Feel free to add some lemon zest or orange zest to your strawberry pie filling to give your pie a delicious citrus kick! You can also add a splash of lemon juice or vanilla extract.
As I mentioned above, the size of the baking sheet I used is just what I find works best for me; you can really bake this pie on any size baking sheet. I chose to use one the same size as my pie. Just be sure your baking sheet or cookie sheet is rimmed!
Nutrition
Calories: 385kcalCarbohydrates: 61gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 368mgPotassium: 219mgFiber: 3gSugar: 31gVitamin A: 452IUVitamin C: 70mgCalcium: 29mgIron: 2mg
Tried this recipe?Let us know how it was!